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Lima Bean Hummus Recipe

Recipe by: Michelle

"Copycat recipe for Roots lima bean hummus in Asheville, NC!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In10 m
  • 1Combine safflower oil, tahini, lemon juice, vinegar, tamari, cumin, salt, black pepper, garlic, kombu, and cayenne pepper in a blender or food processor; blend until smooth. Add lima beans and blend until smooth, adding more oil as desired. Add parsley and pulse just until mixed.
Footnotes
  • Cook's Notes:
  • Cook dried lima beans according to directions on label, adding a bit of kombu seaweed (aids in digestion) or use frozen or canned lima beans.
  • Substitute 1/2 teaspoon garlic powder for the fresh garlic, if desired. Substitute sun butter for the tahini, if desired.
  • Taste and adjust lemon juice or vinegar as needed or add a bit more beans if the flavors are too strong. If you're having difficulty blending you can add a little bit of water, although try not to.
Ingredients
  • 6 servings
  • 204 cals
  • 3 tablespoons safflower oil, or more as needed
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons tamari (gluten-free soy sauce)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Celtic sea salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 (1x4 inch) piece kombu seaweed (such as Emerald Cove®) (optional)
  • 1 pinch cayenne pepper
  • 1 3/4 cups cooked lima beans
  • 1 tablespoon chopped fresh parsley, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    204
    10%
  • Fat:
    9.7
    15%
  • Carbs:
    23.3
    8%
  • Protein:
    6.8
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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